Upside Down Pineapple Cake

Upside Down Pineapple Cake

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October 24, 2014

  • Prep: 20 mins
  • Cook: 1 hr 30 mins
  • Yields: 10-12


60 grams butter room temperature

½ cup firmly packed brown sugar

Glazed cherries

432 gram pineapple slices in natural juice (drained reserving 2 tablespoons of juice)

3 eggs at room temperature

Pinch of salt

175 grams castor sugar

125 grams self raising flour

50 grams butter room temperature


1Line cake tin with baking paper.

2In a small bowl mix together 60 grams butter with the brown sugar.

3Spread mixture over the bottom and sides of the lined tin.

4Arrange pineapple slices, pushing into brown sugar mixture, place a glazed cherry in the middle of each pineapple slice.

5In a bowl beat eggs with the pinch of salt, add castor sugar and beat until thick and sugar has dissolved. Fold in flour gently using a spatula. Heat reserved juice in a cup and add butter, stir until melted. I heated the juice in the microwave.

6Lastly add half of the butter to the cake mix and gently combine then do the same with the other half of the butter.

7Pour into cake tin.

8In slow cooker put an inch of water and then the cake tin raised off the bottom, tea towel under lid.

9Cook on high for 1 - 2 hours

Submitted by Karen Stuckings


1 Review

Steve Mould

October 14, 2017

Not too bad. The Family loved it with ice cream as did I. I truly did not know what to expect but it came out really well. I learnt a lot from this first try and I’m sure my next attempt will be even better. I love pineapple so Thank you Karen for a great recipe.

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